Eat your way through the seasons with friends, family and Farm2Chefstable.
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As the seasons change, so do the ingredients. Let’s walk through the farmers market, check out what looks good and talk about how to prepare them with Farm2ChefsTable recipes.
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Cook along with me day to day as we prepare a Farm2ChefsTable meal using the best of the farmers market bounty!
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You did it! It’s the big day! All the tidbits of prep work you did throughout the week have finally paid off. All you have to do now is put some last-minute touches on your meal and plate it. Most importantly, now is the time to savor a meal with your friends and family and look like a true chef with Farm2ChefsTable recipes. Live, Laugh, Love and Eat!
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Short ribs are always a good idea in the cooler months of the year. This recipe plays off the first steak dish I learned to make, which is steak au poivre (peppercorn crusted steak). I love how the funkiness of Old Chatham Sheep Herding Company Ewe’s Blue pairs with beef, so this dish was a…
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When I think of classic fall ingredients, I think of pumpkin. And what better way to cook them then roast them and pair them with mushrooms foraged from the woods of the Hudson Valley? Now, you may be asking, “What is farrotto?” Farrotto is simply risotto made with an ancient grain called farro that hails…
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Duck and apples were meant to be together. They’re like Bonnie and Clyde, Simon and Garfunkel, Batman and Robin…well, you get it. They’re a great team. This recipe plays into the Hudson Valley’s strengths during the autumn harvest. Apples, ducks, tater tots. Okay, maybe tater tots aren’t a traditional Hudson Valley ingredient, but who doesn’t…
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Salt-baking vegetables, like celery root (often called celeriac), is a sneaky way to retain all the moisture inside a vegetable. It traps the juices, creating a seal so the vegetable “steam bakes” in its own juices. Once the celery root is salt baked, it is then tossed with a brown butter vinaigrette to drive home…
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Why did the chicken, duck and goose cross the road? To get to Bonticou Ducks It started as a quintessential Hudson Valley day. Picture this. Hugging the narrow curves of the winding Stone Ridge Mountains, I arrived at an orchard to meet a farmer. This is not just any farmer. Her name is Polly Gregor…
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Every now and then, I love cooking vegetables the same way I would cook a large roast of meat. Whole-roasting cauliflower is a great statement roast and a nice change of pace from your classic Sunday roast. The star of this dish is the salsa macha. Salsa macha is unlike other salsas that might come…
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This recipe shows my love of johnny cakes. While johnny cakes are more of a breakfast dish and often on the sweet side, I wanted to enjoy them as a savory appetizer. That’s where spaghetti squash comes in. Spaghetti squash has a natural sweetness that works well with the cornmeal in the batter, yet it…
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This recipe is based on the concept of “If it grows together, it goes together”. We are very fortunate to have Charles from Field & Larder in the area. He grows beautiful artichokes and basil in the summer. A smear of pesto aioli on a sandwich will change your sandwich-making life. In this recipe, I…
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Anyone that’s familiar with the deliciousness of merguez (North African lamb sausage) will quickly notice a similarity to these lamb ribs rubbed in black garlic harissa. Merguez is traditionally flavored with harissa, a spicy chili paste. Our recipe is a large-scale version of merguez using lamb ribs that you can share with friends and family.…
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Dashing Star Farm is named after the beloved border collie and sheep herder, Blaze-in-Sky Dashing Star. But owner Lynn Mordas also prides herself on raising sheep and chickens with so much attention to detail, great chefs take notice. Dashing Star treats agriculture like a science. It also supports the local community, which is what Farm2ChefsTable…
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